Broad bean and pea soup
Frozen broad beans
45 g, (buy 50g), fat trimmed, thinly sliced
1 medium, chopped
2 clove(s), chopped
Frozen green peas
Vegetable stock cube
2 individual, to make 1L (4 cups) liquid vegetable stock
Fresh lemon rind
1 tbs, finely grated
1 x 3 second spray(s)
- Cook broad beans following packet instructions. Drain. Refresh under cold water and drain well. Peel beans and discard skins.
- Meanwhile, lightly spray a large saucepan with oil and heat over medium-high heat. Cook bacon, stirring, for 5 minutes or until crisp and golden. Transfer to a paper towel-lined plate.
- To the same pan, add broad beans, onion, garlic, peas and stock and bring to the boil. Reduce heat and simmer, covered, for 5 minutes or until onion is tender. Season with salt and pepper. Using a stick blender, blend soup until smooth. Serve topped with bacon and lemon rind.